Main dish
tripel lefort gerecht schelvis-edit

Haddock baked in its skin, stampers of Tripel LeFort and beurre noisette, hazelnut crumble with smoked eel and couscous of crispy cauliflower finished with melted Lardo di Colonnata and a mousseline


  • 4 large crumbly potatoes
  • 400 g butter
  • half a bottle Tripel LeFort
  • ½ cauliflower
  • 250 g smoked eel
  • 20 hazelnuts
  • 4 fillets of haddock (250 g each)
  • 4 egg yolks
  • 4 tablespoons water
  • 4 tablespoons white wine vinegar
  • juice of ½ lime
  • 4 slices of Lardo di Colonnata
  • Cayenne pepper, pepper and salt
  • milk




Peel the potatoes and boil in water until done. Drain, mash with a fork and add a little milk to obtain a smooth mixture. Then melt 150 g butter until it takes on a golden-brown colour. Sieve the melted butter, add to the potatoes and stir. Add half a bottle of Tripel LeFort and season with pepper and salt. Use a thin slicer to remove the crown from the caulifl ower and rinse in cold water. Cut the eel into small pieces and chop up the hazelnuts. Add the caulifl ower, hazelnuts and eel to one single bowl and place next to the oven to prevent from cooling down too much.
Briefl y grill or fry the haddock on the skin side and place on a greased baking sheet, skin down. Pre-heat the oven at 180 °C.

Finishing touch

For the mousseline, blend the egg yolks, water and white wine vinegar in a saucepan. Melt the remaining butter on a low heat. Whisk the egg yolk,
water and white wine vinegar at a low temperature and continue to beat until you have obtained a frothy mass that trails off the whisk. Finish off with the warm, melted butter and add lime juice, cayenne pepper and
salt to taste. Then heat the potato puree. Bake off the haddock in the preheated oven for seven minutes and cover with a slice of Lardo di Colonnata when the fi sh is ready. Spoon the stampers into a deep plate. Add a
spoonful of crumble and arrange the fi sh and mousseline on top.

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